Stewed with Onions, Thickened with Eggs and Verjuice

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 lb/900 g lean lamb, cubed
  • 8 oz/225


Put the meat in a pan, cover with water, and simmer for 1 hour.

Add the onions, herbs and spices, and cook for a further 20–25 minutes until the meat is tender.

Beat the eggs and lemon juice together, remove the stew from the heat, beat in the eggs, then pour into a dish and serve.